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Yeast cake with mascarpone and peach jam

Australian Gourmet Traveller recipe for yeast cake (pandoro) with mascarpone and peach jam.

By Lisa Featherby
  • 30 mins preparation
  • 1 hr 30 mins cooking plus proving
  • Serves 10
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Yeast cake with mascarpone and peach jam
I prefer pandoro to Christmas pudding any day. Dusted heavily with icing sugar and placed in the centre of the table to tear pieces from, I like to serve it with prosecco-poached peaches or nectarines and mascarpone. This version is an alternative to my favourite pandoro dessert; grilled, the peaches and jam add to the decadence. This particular yeast cake can be served either as a dessert or as a teacake, and is best eaten on the day that it is made.


  • 125 ml (½ cup) lukewarm milk
  • 28 gm dry yeast (4 sachets)
  • 65 gm raw caster sugar, plus extra for glazing
  • 600 gm (4 cups) plain flour
  • 125 gm butter, softened
  • 2 egg yolks
  • 180 ml (¾ cup) pouring cream
  • 1 egg yolk, mixed with 1 tbsp of water, for eggwash
  • For dusting: pure icing sugar
  • To serve: mascarpone
Peach jam
  • 6 yellow peaches, scored
  • 100 gm raw caster sugar
Grilled peaches
  • 5 yellow peaches, halved, stones removed
  • 75 gm (1/3 cup) raw caster sugar


  • 1
    Combine milk, yeast and 1 tbsp caster sugar in a bowl. Set aside until foamy (5-10 minutes). Sift in 50gm flour and stand until foamy (5-10 minutes). In the bowl of a food processor with a dough attachment, sift in remaining flour and pinch of salt. Add butter and remaining sugar and beat until pale. Change attachment to a dough hook, add flour and yeast mixture, egg yolks and cream and process until a smooth dough forms (5-10 minutes). Turn onto a work surface and knead until smooth and elastic (3-5 minutes). Transfer dough to a bowl, cover with plastic wrap and stand in a warm place until doubled in size (1-2 hours).
  • 2
    Preheat oven to 200C. Meanwhile, for peach jam, blanch peaches until skins split (10-20 seconds), then refresh. Drain, then peel peaches (discard skin), coarsely chop flesh (discard stones) and place in a saucepan with sugar and cook over medium-high heat, stirring occasionally, until jam consistency is reached and volume has reduced to 375ml (20-30 minutes). Set aside to cool.
  • 3
    Knock back dough and roll out to a 65cm-long log shape. Twist log, bring ends together and knot to seal. Transfer to a baking paper-lined oven tray, bake for 15 minutes, then reduce heat to 170C. Brush cake with eggwash, scatter with extra caster sugar and bake until cooked through and golden (30-35 minutes).
  • 4
    For grilled peaches, preheat a grill to high. Place peach halves, cut-side up, on an oven tray and scatter with sugar. Grill until golden and bubbling (5-10 minutes). Serve cake warm, dusted with icing sugar, topped with grilled peaches, and with peach jam and mascarpone to the side.
  • undefined: Lisa Featherby